Some desserts are so delicious they feel like a magic trick. This Homemade Chocolate-Covered Ice Cream is one of them. It’s a simple, no-churn ice cream recipe that results in a creamy, rich treat, all covered in a crisp, decadent chocolate shell. It’s the perfect dessert for a hot summer day, and it’s a fantastic way to satisfy a craving for something sweet and chocolatey without having to go to the store. This recipe proves that you can create a truly spectacular frozen dessert right in your own kitchen.
Why I Love This Recipe
I’m a big fan of desserts that are both indulgent and easy to make, and this recipe is the perfect example. The no-churn ice cream is the real star here. It’s a simple combination of whipped cream and sweetened condensed milk that results in a velvety, smooth ice cream without the need for any special equipment. The chocolate coating is the perfect finishing touch. By adding a little bit of coconut oil, the chocolate melts smoothly and then hardens into a beautiful, snappy shell when it hits the cold ice cream. It’s a fantastic, fun, and delicious dessert that my whole family loves.
Ingredients
For the Ice Cream:
- 500 ml heavy whipping cream
- 400 ml sweetened condensed milk
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 200 g dark or milk chocolate, chopped
- 2 tablespoons coconut oil or cocoa butter
Swaps and Notes
- Ice Cream Base: The no-churn base is a great starting point for many flavors. You can add cocoa powder for a chocolate ice cream, or crushed cookies for a cookies and cream flavor.
- Sweetened Condensed Milk: This is a key ingredient for the no-churn base. It provides the sweetness and creamy texture without the need for an ice cream maker.
- Chocolate: Use a good quality chocolate for the best flavor. Dark chocolate gives it a rich, decadent taste, while milk chocolate would be sweeter. The coconut oil helps the chocolate melt smoothly and gives the shell a satisfying snap. You can find coconut oil in most grocery stores.
Step-by-Step Instructions
- Prepare the Ice Cream: In a large bowl, use an electric mixer to beat the heavy whipping cream until soft peaks form, about 3-4 minutes. In a separate bowl, whisk together the sweetened condensed milk and vanilla extract. Gently fold the sweetened condensed milk mixture into the whipped cream, being careful not to lose too much volume.
- Freeze: Pour the mixture into a freezer-safe dish or a loaf pan. Cover it tightly with plastic wrap and freeze for at least 6 hours, or overnight, until it is completely firm.
- Prepare the Chocolate Coating: Once the ice cream is frozen, prepare the chocolate coating. In a heatproof bowl, combine the chopped chocolate and the coconut oil. Melt the mixture in a double boiler or in the microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Cool the Chocolate: Let the melted chocolate cool slightly before you use it. You want it to be warm, not hot.
- Coat the Ice Cream: Take the ice cream out of the freezer. You can either cut it into squares or roll it into balls with an ice cream scoop. Dip each portion into the melted chocolate, making sure to coat it completely. The chocolate will harden almost instantly.
- Refrigerate: Place the chocolate-covered ice cream on a baking sheet lined with parchment paper. Place it in the refrigerator for about 10-15 minutes to allow the chocolate to set completely before serving.
Tips for Success
- Use a Freezer-Safe Container: Make sure the container you use for the ice cream is freezer-safe and covered tightly to prevent freezer burn.
- Don’t Overmix: When you combine the whipped cream and sweetened condensed milk, fold it gently. This will help keep the ice cream light and airy.
- Cool the Chocolate: Allowing the chocolate to cool slightly before dipping the ice cream prevents it from melting too quickly.
Serving Suggestions and Pairings
This homemade chocolate-covered ice cream is a perfect dessert on its own. You could also serve it with a side of my favorite blueberry lemonade for a refreshing contrast.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 350 kcal
- Protein: Approx. 5g
- Fat: Approx. 25g
- Carbohydrates: Approx. 30g
Storage and Leftover Tips
This dessert stores beautifully in the freezer in an airtight container. It will last for up to 2 weeks, but it’s so delicious it likely won’t last that long!
More Recipes You Will Love
If you love a good no-bake dessert or a sweet treat, you’ll love these other recipes from my kitchen:
- This Easy Ice Cream Sandwich Cake is my favorite no-bake summer dessert.
- If you’re a fan of no-bake treats, my Edible Cookie Dough is the perfect late-night treat.
- For a quick and easy dessert hack, my No-Bake Oreo Cream Pie is an absolute winner.
- And for a decadent, no-bake dessert, my Brownie Batter Dip is a fantastic choice.
Final Thoughts
This Homemade Chocolate-Covered Ice Cream is a simple and delicious way to create a truly special dessert at home. It’s a fantastic recipe that will make you feel like a pro and a perfect way to satisfy any sweet tooth.
I hope you give this recipe a try and enjoy every delicious bite! Let me know in the comments below if you tried any fun twists! Happy cooking!
Homemade Chocolate-Dipped Ice Cream: A Simple No-Churn Recipe
Ingredients
- 500 ml heavy whipping cream
- 400 ml sweetened condensed milk
- 1 teaspoon vanilla extract
- 200 g dark or milk chocolate
Instructions
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture until well combined.
- Transfer the mixture to an airtight container and freeze for at least 4 hours, or until solid.
- Once the ice cream is set, melt the chocolate in a microwave or double boiler until smooth.
- Scoop the ice cream into bowls or cones and drizzle or dip with the melted chocolate. Allow the chocolate to set before serving.
Leave a Reply